Name: Shrimp Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 ½ small bunches cilantro; 3 small pkgs grape tomatoes; 3 green bell peppers; 3 jalapeño peppers; 3 limes; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium yellow onions; salt; virgin coconut oil

Shrimp Burrito Bowl with Cilantro-Lime Rice & Pico de GalloShrimp Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 ½ small bunches cilantro

3 small pkgs grape tomatoes

3 green bell peppers

3 jalapeño peppers

3 limes

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium yellow onions

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Quarter the grape tomatoes and transfer to a medium bowl (that will be used for the salsa).

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Trim off and discard the ends of the onions and remove the outer layer; small dice the onions into 6-mm pieces. Transfer ½ to the salsa bowl and the other ½ to a separate medium bowl.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers into 6-mm pieces. Add to the large bowl with the onion.

Juice the limes into a small bowl; add about ½ of the juice to the salsa bowl and save the rest for the rice.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ½ of the cilantro to the salsa bowl and add the rest to the bowl with the remaining lime juice.

Season the salsa with salt; stir to combine and set aside.

Add coconut oil to a nonstick skillet and preheat over medium heat.

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a clean towel or paper towels and pat dry. If using fresh shrimp, skip the first step.

Once the skillet is hot, add the shrimp and cook until they are opaque, 1 to 2 minutes per side. Once done, transfer to a bowl and set aside to cool.

Once the shrimp has been transferred, add more coconut oil to the skillet followed by the onion and bell peppers. Cook, stirring frequently, until the vegetables are browned and softened, 2 to 3 minutes.

Uncover the rice and fluff with a fork. Add the remaining lime juice and cilantro to the rice and stir to combine.

To serve, arrange the rice, veggie mixture, shrimp, and salsa in a bowl. Enjoy!

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